Fresh Hamour Fish was on sale at the fish market in my grocery store. So I bought some to make some fish B.B.Q. with some Fattouch, but the weather changed and I didn’t feel like B.B.Q. anymore.
I decided to use the fish in one of my favorite Thai recipes that I usually do with chicken and I have been craving this week, so I though why not! It should taste even better with fresh fish meat!
And well, I was right! It turned out to be even better than the chicken version.
I never let a recipe hold me back, actually it is my pure passion to find a recipes and adjust them the way I want for a healthier and cleaner version with what I have in my hand at the moment.
Mixing things up and being adventurous in the kitchen is my field. And most of the times my cooking adventure lead to new, cleaner, healthier, and more delicious recipes that I share with you guys.
Now the reasons I call it Thai fish stir fry is because of the sauce. I don’t exactly know why but every time I use a soy sauce based sauce I automatically think “Thai”.
It is a very easy dish to make and you can add any kind of vegetables you find in your kitchen, the more vegetables the more colors we have.
However, I highly recommend sticking to few vegetables that add a great exotic taste and texture to the recipe. Those fundamental vegies are fresh mushroom, cabbage and carrots.
I highly recommend trying this recipe. A quick, easy AND healthy stir-fry that will sure compete with your local Thai takeaway.
Thai Fish Stir-Fry:
Yield 1 serving for a main course or 2 serving as side dish
Ingredients:
For the sauce:
- 2 Tbsp. Soy sauce (low in sodium)
- 2 tsp. grounded turmeric
- 1 tsp. red chili flakes (adjust to taste)
For the stir-fry:
- 100 g fish fillet
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 2 medium carrots, finely sliced into thin strips
- 1 handful of cauliflower, cut into small florets.
- Around 5-6 fresh mushroom, sliced
- Around 15-20 cherry tomato, sliced
- 1 handful of green cabbage, finely sliced
- A small batch of fresh green onion, finely chopped
- 1 clove garlic, finely minced
- 1 tsp. grated fresh ginger
- A small batch of fresh coriander, finely chopped
- Salt and pepper to taste
- 1 tsp. sesame oil
- ½ cup water
- ½ Tbsp. cornstarch
Instructions:
- First for the fish: I sprinkle some salt and pepper on it and stuff it with some lemon slices, wrap it with some aluminum foil and bake it for 20 minutes in a preheated oven on 200 C˚.
- Smash together the garlic, ginger and coriander and set aside.
- Mix the cornstarch with room temperature water and set aside.
- Mix the sauce ingredients also and set aside.
- Heat a large skillet on medium heat, and add the sesame oil.
- Add onion and cook through until transparent.
- Add the bell peppers and cook through for more 3 min until it start to get soften
- Then add the carrots and repeat the process.
- Then add the cauliflower and repeat the process also.
- Add mushroom and cook the whole mixture for 5 minutes till all the veggies are soft but not too soft.
- Add the tomato and cabbage and mix well
- Sprinkle salt and pepper
- And add the garlic mixture and mix it all up till you start to smell the garlic aroma
- Sprinkle the fresh onion and continue to cook, after all the veggies are mixed well and the cabbage start to have a transparent texture.
- Pour over the soy sauce mixture and mix it well and let it cook through for 5 minutes.
- At the end poor over the water with cornstarch and mix all well.
- Reduce heat and cover the skillet and let it simmer for 10 minutes till the sauce get thicker.
- I usually cook the fish with some lemon slice in an aluminum foil and serve aside with the veggies fry.
- But you can, after cooking the fish aside, add it before simmering, and let all simmer together.
- Remove from heat serve with some quinoa or steamed rice
- enjoy!
Nutritional information:
(1 serving that includes the veggies with the fish but without the quinoa aside)
Serving: 1 serving • Calories: 380 • Fat: 7 g • Carbs: 46 g • Fiber: 15 g • Protein: 37 g